La Fheile Padraig (St. Patrick’s Day)

The coming of St. Patrick’s Day gave me cause to reflect. I realized I was not familiar with Irish cuisine. I got a lot of assistance from our good friend Eamonn Hughes. We found that mid-March, in Oregon, was a great time to celebrate Ireland. I decided to make my own version of a traditional breakfast, with blood sausage, pork brisket, Irish bacon, sous vide egg and roasted tomato. Some other inspirations were: oysters, cabbage, bacon, hollandaise, potato crusted monkfish with mussels and green garlic nage, and of course spring lamb encroute with spring vegetables.